Call for partners : BioMicro - Bioavailability of Micronutrients

Focus on micronutrients

There is a need for a food transition to a sustainable food system. So far, the focus has mainly been on protein transition. Importantly, micronutrient content in combination with bioavailability is another key factor to improve the healthiness of (alternative) food products. The uptake of micronutrients is strongly determined by the processing methods, food matrix, and formulation strategy. This is especially relevant when using alternative sources, clean label strategies and new food texturing technologies. Research efforts on assessing and optimizing micronutrient bioavailability will help to provide guidance for a successful food transition.

Improving micronutrient bioavailability

This project offers the development and research application of in vitro models and human in vivo studies to study micronutrient (e.g. B vitamins, iron, zinc) bioavailability for:

• Assessment and analysis of micronutrient composition and bioavailability of (novel) products
• Identify factors (e.g. food matrix, composition, processing, structuring) that influence the digestion and uptake of micronutrients
• Recommendations to improve and optimize micronutrient bioavailability by food
• Human trial to restore micronutrient balance with an optimized food intervention strategy

Enthusiastic to join us?

All interested parties are welcome to join us in this public private partnership. Especially, consumer food product manufacturers, producers of novel and sustainable food products, micronutrient ingredient companies, technological companies for diagnostics are welcome to join.